09/25/2025
Slow Cooker Chicken Thighs��
Ingredients
* 1/2 tsp. garlic powder
* 1/2 tsp. Italian seasoning
* 1/2 tsp. onion powder
* 1/2 tsp. paprika
* 3 tsp. kosher salt
* 1 tsp. ground black pepper
* 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
* 2 Tbsp. olive oil
* 1 lb. carrots, cut into 1-inch pieces
* 1 lb. baby white potatoes, halved if large
* 4 garlic cloves, chopped
* 4 thyme sprigs
* 2 shallots, sliced
* 1/4 cup low-sodium chicken broth
* 2 Tbsp. salted butter, cubed
* 2 tsp. cornstarch (optional)
* Fresh parsley, chopped, for serving (optional)
Directions
1. In a small bowl, mix together the garlic powder, Italian seasoning, onion powder, paprika, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Pat the chicken dry with a paper towel, then season all sides with the spice mixture, rubbing it in to coat.
2. In a large cast-iron skillet, heat the oil over medium heat. Add the chicken thighs, skin-side down, and cook until golden brown, about 4 minutes. Remove to a plate.
3. Arrange the carrots and potatoes in a single layer in a 6-quart slow cooker. Scatter the garlic, thyme, and shallots over the top. Season with the remaining 2 teaspoons salt and 1/2 teaspoon pepper, then pour the chicken broth over everything.
4. Arrange the chicken, skin-side up, in a single layer on top of the vegetables in the slow cooker. Scatter the cubed butter over the top. Cover and cook on low heat for 4 to 6 hours, or on high heat for 2 1/2 to 3 hours, until the internal temperature of the chicken is 165°F and the potatoes and carrots are tender. Spoon over some liquid from the slow cooker and sprinkle with parsley, if you like.
Source: the pioneer woman
